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Curry powder, involving a myriad of complex South Asian spices, has been called the kitchen sink mix of spices. The blend always tends to be the focus of a curry dish – warm, intensely spiced, and with a heavy dose of heat. For that reason, I might call it the hired help of cooking: it does most, if not all, of the work for you. Let the spices do the work for you in this recipe from Rice & Curry, S.H. Fernando Jr.’s new cookbook.

Serious Eats offers up the lightly spicy chicken curry recipe, which, in the world of Sri Lankan cooking, is a great place to start. It even includes instructions for making your own curry. If grinding your own roasted spice blends isn’t on your usual Wednesday night agenda, though, they also provide faster solutions. (Read: store-bought, judgment free.)

I have a serious thing for any food topped with a fried egg, a strange kind of disdain for overly soupy tomato sauce, and I can never make it home without ripping off the end of a newly-bought baguette. Most of my daydreams involve cooking in a yellow-walled kitchen.

Comments (2)

Perfect timing! I've been playing with different combinations when blending my own lately, when I don't have any of the spice mixture from Merrill's Saag Paneer on hand and fresh. Can't wait to try this one. It looks so good!! ;o)

Mastering the art of the curry has always been a big goal of mine! Ahhh, I've always wanted to just find somebody's mom to teach me, or something, but alas. I DID bring back some spices from a recent trip to Thailand, though (I call them Aspirational Spices or Hopeful Spices, because I bought them to encourage me to finally make things like curries.)